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1 Ergebnisse
1
Physicochemical properties of instant noodles produced from..:
Olorunsogo, S.T
;
Adebayo, S.E
;
Orhevba, B.A
.
https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_2__fr-2018-304_olorunsogo_3.pdf. , 2019
Link:
https://doi.org/10.26656/fr.2017.3(6).304
RT Journal T1
Physicochemical properties of instant noodles produced from blends of sweet potato, soybean and corn flour
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:70308f5d21604cacadba9431dfcac7b1&Exemplar=1&LAN=DE A1 Olorunsogo, S.T A1 Adebayo, S.E A1 Orhevba, B.A A1 Awoyinka, T.B PB Rynnye Lyan Resources YR 2019 K1 Noodles K1 Composite flour K1 Proximate properties K1 Formulation K1 D-optimal design K1 Nutrition. Foods and food supply K1 TX341-641 K1 Hospitality industry. Hotels K1 clubs K1 restaurants K1 etc. Food service K1 TX901-946.5 JF https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_2__fr-2018-304_olorunsogo_3.pdf LK http://dx.doi.org/https://doi.org/10.26656/fr.2017.3(6).304 DO https://doi.org/10.26656/fr.2017.3(6).304 SF ELIB - SuUB Bremen
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